From the Cook
From the Cook
From the Cook
From the Cook
1/5
Baby Frittatas (aka Egg Bites)
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Instructions
1
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Preheat the oven 375°F.
2
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Spray or grease mini muffin tins with oil or butter.
3
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Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
4
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Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
5
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For mini muffin tins bake for 10 minutes. For regular muffin tin bake for 12-14 minutes or until eggs are set.
6
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Cool and serve.
My Calorie Intake
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Tips & Tricks (5)
- Prevent Overflow with Proper Filling 🥚Fill silicone molds or muffin cups only three-quarters full to allow the egg mixture to rise without spilling over the edges during baking.
- Rehydrate Sun-Dried Tomatoes First 🍅Soak sun-dried tomatoes in warm water for 5-10 minutes before chopping to plump them up and intensify their flavor without adding excess moisture to the batter.
- Cut Vegetables Uniformly Small ✂️Dice asparagus and other vegetables into uniform, bite-sized pieces (about ¼ inch) to ensure even cooking throughout the frittata and consistent texture in every bite.
- Use a Water Bath for Creaminess 💧Bake frittatas in a water bath (bain-marie) at 350°F to ensure gentle, even cooking that creates a creamy, custard-like center rather than rubbery eggs.
- Cool Before Removing from Molds 🧊Let frittatas cool for at least 5 minutes after baking before attempting to remove them from the molds to prevent them from breaking apart and falling apart.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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